Sweet Belgian waffles are probably what usually come to mind. These savory waffles with chiles and cheddar open up a whole new world of breakfast choices.
1/4 cup butter
1 tablespoon seeded minced Serrano chili pepper
2 1/4 cups corn flour*
1/2 cup cornmeal
4 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 cup half and half
1 cup milk
1 cup shredded cheddar cheese
2 egg whites, beaten to soft peaks
Melt the butter in a small skillet. Saute the chili in the butter just until tender, about 4 minutes. Set aside to cool.
Combine the corn flour, cornmeal, baking powder, sugar, salt and red pepper flakes. Stir in the half-and-half, milk and butter-chili mixture. Stir in the cheese, then fold in the beaten egg whites.
Heat a nonstick Belgian waffle iron until hot. Spray the waffle iron with nonstick cooking spray or brush it with oil. Pour the recommended amount of batter onto the hot waffle iron. Close the lid and cook until the waffles are golden brown and release easily from the iron. Repeat until all batter is used.
Serve the waffles with Mexican crema and maple syrup or salsa. Accompany with pork sausage links.
* Corn flour is available in the natural food sections of some supermarkets.
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